1c warm milk (not hot but warm to the touch)
2 1/2tsp instant dry yeast
2 eggs (room temperature)
2/3 cup melted butter
4 1/2c (-ish) all purpose flour
Sugar mixture filling:
3/4c room warm butter -Should be runny and close to liquid form
1c packed brown sugar
6oz cream cheese
1/3c soft butter
2c powdered sugar
1tbsp maple or vanilla extract
Combine yeast to warm milk. Add in sugar, eggs, butter and salt. Blend slowly w a mixer. Slowly add in flour. Before thoroughly mixed, let the dough rest for 5 min.
Now use a dough hook if your mixer has this attachment. Beat on medium speed for 5 min, or when dough looks smooth. It’s fine if it’s sticking to the bowl, do not use more flour!
Spray a large bowl w cooking spray.
Using a rubber spatula, scrape dough ball into bowl. Cover the bowl with a towel and sit for 30 min in a warm area.
This is a great time to get the filling ready. Mix everything together, set aside.
Turn dough on to a floured surface. Flour a rolling pin and spread the dough. I like it 1/3in thick.
At this point, pour mixture own and flatten to a smooth level.
Roll dough back up into a jelly roll. then slice with a sharp knife. This recipe should give you about 12 rolls.
Place rolls in a greased pan cover for 20 minutes.
Then place pan in a preheated oven (375) bake for 17-20 min until rolls look golden and the center is cooked through.
Let cool completely then put frosting on.
For the frosting, combine all the ingredients and best together. You can add heavy cream or milk to thin it if preferred. Spread over cooled rolls.
(Some changes to the recipe can be: add warm heavy cream over rolls before placing in the oven
Rubbing a stick of butter all over rolled out dough, sprinkle as much brown sugar and cinnamon as you want)